SAUSAGE EGG CHEESE CRESCENT ROLL CASSEROLE RECIPES

Steps:

• Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Unroll dough, and press into bottom of dish; set aside.
• In 10-inch nonstick skillet, heat butter over medium-high heat until melted. Add onion and bell pepper. Cook 2 to 4 minutes, stirring occasionally, until tender and starting to brown. Stir in spinach; cook until starting to wilt. Top dough evenly with cooked vegetable mixture and sausage.
• In medium bowl, beat eggs and salt with whisk until well beaten. Stir in 1 cup of the cheese. Pour egg mixture into baking dish, carefully spreading with spoon or spatula to distribute mixture evenly.
• Bake 20 to 25 minutes or until eggs are set and crescent bottom is golden brown. Sprinkle with remaining 1/2 cup cheese; return to oven 1 to 2 minutes or until cheese is melted. Let stand 5 minutes before serving.

Steps:

• Scramble eggs (about 5/6 per can of crescent rolls), add half a block of cream cheese once cooked. Mix together.
• Lay out a can of crescent rolls, pinch all seams together. Slice both sides to "tie up" later
• Put scrambled eggs all down the middle, top with toppings. Add shredded cheese.
• Tie up the sides pinching together.
• Egg wash and bake per crescent roll directions.